Caraway seeds

Also known as: Siya jeera.

Description:

In the culinary arts, Caraway seeds are a spice made from the dried
fruit of a plant known as Carum carvi. Members of the parsley family, caraway
seeds are not technically seeds, but fruits. Caraway seeds are brown in color,
are hard and sharp to touch. These seeds have a warm, sweet and slightly
peppery aroma. They are also chewed to
sweeten the breath. The seeds look very similar to cumin and similar in flavor
to aniseed.

Commonly used in:

Caraway is widely used as a spice for culinary
purposes and for flavoring especially rye bread, biscuits, cakes and cheese. It
is also used for seasoning sausages and as medicine to relieve stomach
ailments. Caraway is also used in
liquors, casseroles, and other foods and is an ingredient in sauerkraut, for
example. It is also used to add flavor to cheeses.

Health benefit:

Caraway seeds contain appreciable moisture,
protein, fat, substantial amount of carbohydrates besides ash, calcium,
phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also
contains vitamins C and A. It is
beneficial in activating the glands, besides increasing the action of the
kidneys. The seeds are also useful in
strengthening the functions of stomach. They relieve flatulence and are useful
in flatulent colic, countering any possible adverse effects of medicines. For
flatulence, a cup of tea made from caraway seeds taken thrice a day, after
meals, will give relief. Caraway seed
oil is used orally in overcoming bad breath or insipid taste.

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